Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea (3") piece kombu 1 tb Plain sesame oil
4 c Water 2 ts Garlic powder
1 c Diced onions 1 ts Dried basil
1/2 c Diced carrots 1/2 c Kasha
1/2 c Shredded green cabbage 1/2 c Frozen lima beans
1/2 c Diced potatoes 1/2 c Sauerkraut, pressed dry
1/2 c Sliced mushrooms 1 1/2 ts Miso

Place kombu in water for 10 minutes to reconstitute it. Remove
kombu, chop and set aside, reserving water.

Saute onions, carrots, cabbage, potatoes and mushrooms in oil in a
large stockpot until slightly softened, about 5 minutes.

Add garlic powder, basil, kombu, reserved water, kasha, lima beans and
sauerkraut and bring to a simmer.

Remove 1/4 cup broth to a small bowl, dissolve miso in it and return
mixture to stockpot.

Simmer until beans and kasha are cooked, about 8 minutes. Serve hot.

HINT: for more intense flavor, increase miso to 2-1/4 teaspoons.

Chef Ron Pickarski in "Vegetarian Gourmet" (Winter 1993) Posted by
Karen Mintzias
Submitted By MARK SATTERLY On 11-03-95

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